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Polish Apricot-Filled Cookies Reviews

Fredricka Schwanka of Terryville, Connecticut, re-created her grandmother's recipe for these pastrylike cookies. This dough is extremely tender — if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet. You will have leftover filling, which is wonderful spread on toast or an English muffin.

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3.5/4

This is a great recipe. Perfect filling. Where I'm from we only did one thing differently. Instead of adding flour to roll out the dough, we used coarse sugar (e.g. turbinado), top and bottom, added at the beginning of roll out and twice lightly thereafter. The finished cookies look lovely with the coarse sugar and are much sweeter, which you may or may not prefer. Also, I have found that if I make these cookies in fall/winter with thermostat set to 60 degrees, I have no problem with the dough. Finally, before setting dough in frig to chill, best to form it as best as possible into a square shape. That way, when you take it out to roll, you're not trying to beat down a hard round ball into a square-rolled shape. Thanks so much for this recipe. I was having a hard time finding it too. So glad you posted it!

kegaket1
from Long Island NY
/ 11.20.2014

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Althought these cookies are de

NanaRenee
from Leesburg, Va
/ 11.17.2014

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I made these cookies and used mincemeat filling as well....better than the apricot which was delicious...new family favorite!

bullysma
from Alpine,Ca
/ 01.01.2012

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Scrumptious, but this dough is very hard to work with. I kept putting it in and out of the freezer, but if left too long the dough would get too hard and break when I tried to roll the cookie.
The egg wash on the corners made it nearly impossible to pick up, so instead I assembled the cookies and then brushed them with the egg after. When they came out of the oven I dusted with powdered sugar.

mingum
from new york, ny
/ 12.11.2011

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I have been hunting this receipe for awhile..my grandmother use to make it ..but then I had no appreciation for it! This was a wonderful receipe..It works with the kids because of the filling...I filled it with strawberry jelly for them but It has such a pastry texture that it really doesn't have a sweeet to the bone flavor..This is balanced by a sprinkle of conf sugar at the end...

JTresor
from Richmond VA
/ 12.07.2011

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My family recipe (Ukrainian) calls for rolling the dough out on powdered sugar. I cut them into 1 1/2 to 2 inch squares, omit the egg wash, drop a 1/2 t. Solo Apricot or Almond filling in the center, and fold opposite corners over and press down a little. Then roll them in powdered sugar and place onthe cookie sheet. Outstanding results!

A Cook
from Michigan
/ 04.06.2011

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These are similar to kalachys that I made with my grandmother as a child, and that I continue to make today. when rolling out the dough use powdered sugar in place of the flour, you will notice a wonderful tasting difference. No need to grease the cookie sheet when baking either

Gypsiegirl1976
/ 01.18.2011

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The pastry is indeed delicate, but it's also tasteless. I ran one test batch and am glad I did. I think I'll try giving the cookies an egg wash once filled and sprinkle with crystal sugar. The filling is excellent.

A Cook
from Parkton, MD
/ 12.22.2010

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These cookies are awesome! I made them for Christmas and continue to get requests for them throughout the year. Time consuming, I suggest making the dough and filling a day before you bake the cookies.

A Cook
from Woodland Hills, CA
/ 05.05.2010

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These are among the best cookies I've ever made. I followed the recipe, except that I used some sugar instead of part of the honey because I thought the honey flavor was becoming too pronounced. The dough was flaky and delicious--better even than my favorite rugelach recipe. If you double the recipe, as I did, you don't have to double the filling, unless you want a lot left over.